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Seared Red Drum Fillets with Citrus Beurre Blanc, Couscous and Garlicky Broccoli

Seared red drum fillets with a citrus beurre blanc served on a bed of couscous with garlicky broccoli.
Difficulty: Medium
Time: 30-35 min
Calories: 480 Fat: 22g Carbs: 45g Protein: 25g

Red drum, also known as redfish, is a mild-tasting fish perfect for sauces or marinades. We paired it with a simplified citrusy beurre blanc, a classic French sauce ideal for carrying bright flavors.

Ingredients
Orange
Sage
Pearl couscous
Broccoli
Garlic
Shallot
Lemon
Red drum fillets
Butter

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Floret literally a small flower, but usually refers to the individual true flowers clustered within
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Large sauté pan with lid

Oven-safe dish or plate

Medium pot with lid

Small pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 150°F, warm, or lowest temperature setting available. Wash and dry all produce. Cut broccoli into florets. Peel and dice shallot. Mince or grate garlic. Stack sage leaves and chiffonade. Zest orange; cut in half then juice. Zest lemon; cut in half then juice. Remove red drum fillets from package; rinse and pat dry.

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Step 2: COOK THE COUSCOUS

Add couscous, 1½ cups water and a pinch of salt to a medium pot. Bring to a boil, reduce to low, cover and cook for 5-6 min. Turn off heat and keep covered. While couscous is cooking, start making the beurre blanc (Step #3).

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Step 3: MAKE THE BUERRE BLANC

Add butter, 1 Tbsp. of shallot and all sage to a small pot over low heat. When butter has melted, allow shallot and sage steep for 1-2 min while stirring. While stirring slowly and continuously add 1 tsp. lemon juice and all orange juice. Bring heat up to medium-low and continue stirring while sauce thickens slightly, 4-5 min. Add orange zest, stir, and turn off heat.

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Step 4: SEAR THE FILLETS

Heat 1 Tbsp. oil in a large sauté pan over medium heat. Season each red drum fillet with a pinch of salt and pepper. When hot, add fillets to pan and sear for 3-4 min until a nice golden crust has formed, flip and sear for 1 more min. Transfer fillets to an oven-safe dish or plate and place in the oven to stay warm. The USDA recommends cooking fish to an internal temperature of 145ºF.

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Step 5: SAUTE THE BROCCOLI

Using the same large sauté pan, heat 1 Tbsp. oil over medium heat. When hot add broccoli and remaining shallot and sauté 2-3 min. Add garlic, 1 tsp. lemon juice and 1 tsp. lemon zest; sauté 1 more min. Add 3 Tbsp. water; cover and steam for 1-2 min until broccoli is bright green. Broccoli should be firm to the bite but not raw.

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Step 6: PLATE YOUR DISH

Divide couscous between two plates. Place broccoli next to couscous. Top with red drum and spoon citrus beurre blanc over each fillet. Enjoy!